| 摘要 |
The invention relates to a fermentation process for the preparation of L-amino acids, especially L-threonine, in which the following steps are carried out: a) fermentation of the microorganisms of the family Enterobacteriaceae producing the desired L-amino acid, in which microorganisms at least the pckA gene and/or the open reading frames yjfA and ytfP are, individually or jointly, attenuated and, in particular, switched off, b) enrichment of the L-amino acid in the medium or in the bacterial cells, and c) isolation of the L-amino acid.
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